Serves 2
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Constructed of superfoods and health-boosting ingredients, this trusty recipe containing sesame eggs and green quinoa is one you can count on for breakfast, lunch and dinner. You’d even be surprised with how filling a standard serving of this can be!


  • 1 cup (250 g) vegetable stock
  • ½ cup (100 g) white quinoa, rinsed
  • 4 eggs, at room temperature
  • 2 tsps coconut oil
  • 1 small clove garlic, crushed
  • 1 fresh small red chilli, sliced thinly
  • 2 cups (80 g) thinly sliced kale
  • 1 cup (90 g) firmly packed, thinly sliced silver beet (swiss chard)
  • 1 tbsp lemon juice
  • ¼ cup finely chopped fresh flat-leaf parsley
  • 1 tbsp white sesame seeds
  • 1 tbsp black sesame seeds
  • 1 tbsp sea salt flakes

Place stock and quinoa in a medium saucepan; bring to the boil. Reduce heat to low-medium; simmer gently for 15 mins or until most of the stock is absorbed. Remove from heat; cover, stand 5 mins.


Meanwhile, cook eggs in a small saucepan of boiling water for 5 mins. Remove immediately from boiling water; cool under running cold water for 30 secs.


Heat coconut oil in a medium saucepan over medium heat. Add garlic and chilli; cook stirring, for 2 mins or until fragrant. Add kale and silver beet; stir until wilted. Add cooked quinoa and juice; season to taste.


Combine parsley, both sesame seeds and salt in a small bowl. Peel eggs; roll in parsley mixture.


Serve quinoa topped with eggs.

TIP You will need to buy 1 bunch kale and 1 bunch silver beet (swiss chard). Leftover greens can be wilted in a little olive oil or chopped and added to soups.

Photo: bauersyndication.com.au

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